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BISCUIT 





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"RELIABLE" 

PREPARED FLOUR 

is 

A BISCUIT FLOUR 

A CAKE FLOUR 

A GRIDDLE-CAKE FLOUR 



BISCUIT 



AND 



CAKES 



THE "RELIABLE" METHOD 




PUBLISHED BY THE 

RELIABLE FLOUR COMPANY 
BOSTON, MASSACHUSETTS 



A x 






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Copyrighted, i 9 1 1 , by the 
Reliable Flour Company, Boston 
Printed by The Southgate Press 
T. W. Ripley Co., Boston, U. S. A. 



©CI.A280778 



MODERN 
METHODS IN COOKING 

* In the old way of cooking, the housewife bought 
flour, meal, cream-of-tartar and baking powder, and 
mixed and sifted them with more or less uncertainty 
regarding their quality. Then no one could be sure of 
success until the biscuit or cake was taken from the oven. 
In large establishments, where success depends almost 
entirely upon always having good f ood, it has been a 
great problem how to obtain uniformly good results. 
The solution of this problem forms the greatest innova- 
tion in modern methods of cooking, and this is how it 
came about. 

In the bakery of Marston's famous Boston restaurant 
there are employed generally about fifty people in the 
preparation of the three meals of the day. Now, in the 
old-fashioned way of measuring and mixing, it would 
be impossible to have everything always just right. But 
see in what a common-sense way it was accomplished. 
Samples of the different ingredients were analyzed and 
tested for purity and nutrition, and the exact proportions 
in mixing to obtain the best results determined. Then 
the flour and the meal were mixed in bulk with the exact 
proportions of pure soda and cream-of-tartar, and the 
many bakers drew on thissupply, uniformly good success 
being the result. So Marston's achieved its world-wide 
reputation for its bread and pastry. Patrons in- 
quired regarding the ingredients which were used, and 
then bought the preparations in small quantities from 
the bakery department. The demand became so great 
that the Reliable Flour Company was formed, and 
its customers are supplied with the same preparations 
as those used constantly in the famous restaurant. 



MODERN METHODS IN COOKING 

These preparations remove the uncertainty in the 
home of the strength and quality of ingredients, and 
abolish one of the greatest vexations of the housewife. 
They are adapted not only to bread, biscuit and pastry, 
but to nearly everything in which flour or meal is the 
basis. 

In the following pages we give a number of recipes, 
but every housewife can readily adapt the preparations to 
all favorite recipes. 

Value of the Reliable Rules 

Our rules are reliable; they have been tested during 
a number of years in actual practice, and have been 
found to be just right. How often have you been tempted 
into trying one of the alluring concoctions described in 
some book or paper, with the result causing you to 
wonder if the author had not a better knowledge of the 
paste pot and shears than of the art of cookery? 

The value of our recipes is in the fact that the results 
are what you are looking for, and can be depended upon 
as to the quality and the uniformity of the product. The 
Reliable Rules were arranged by the originator of the 
Reliable Prepared Flour, who thoroughly understands 
each of them, and are both a part of our method. If 
you have one, you have the other, and with them the 
superlative excellence of your cakes, biscuit, muffins, 
griddle-cakes, crusts, and shortcake will be an agreeable 
surprise. 

If you are in trouble with your cookery, or if any of 
our rules do not seem to be just right, kindly write us, 
giving full particulars, and we shall be most happy to 
assist you with such helpful suggestions as may occur 
to us in connection with your work. 



HOT BREAKFAST BREADS 



Breakfast Breads 

In no other country will you find such a variety of 
dainty and delicious hot biscuits, muffins, popovers and 
griddle cakes as in our own. The American people 
esteem and enjoy their hot breads, particularly at break- 
fast. This, the first meal of the day, is a difficult one for 
which to provide; the appetite is quite likely to be 
poor and capricious, and there is an evident need of some- 
thing appetizing and tasty. 

First in popular favor is the light, flaky, hot biscuit, 
crisp and brown, with one snowflake of deliciousness 
between the^ gold en-brown top and bottom. Then there 
are the muffins and griddle-cakes of fine or coarse wheat 
flours for those who wish them, and la^t, but not least, 
the rolls, muffins and bread, made of our precious vege- 
table gold, the gift from poor Lo, Indian corn. 

These, the pride of our breakfast, are readily and 
easily made*with the Reliable Prepared Flours as a 
basis, varying eggs, sugar and shortening, as wished, as 
these flours permit the changing or lessening of ingre- 
dients without destroying the lightness of the finished 
food. 

The Reliable Flour Company's 
Specialties 

! BISCUIT FLOUR 
GRAHAM OR ENTIRE WHEAT 
CORN CAKE 



Tea Biscuits 

If there is one thing more than another which eludes 
the grasp of the average housekeeper, it is the art of 
making cream-of -tartar biscuits. There are times when 
nothing so perfectly fits the requirements of luncheon 
or supper. With the Reliable Prepared Flour one can 
be sure of success. Simply mix with cold milk to a soft 
dough, with or without shortening, and bake. 

Next to the lightness of the biscuit, nothing contributes 
more toward perfection ' than regular formation. We 
will give three methods, with suggestions of the advan- 
tages of each: 

1. The best- formed biscuits are made by rolling out 
the dough and cutting with a cutter. It also requires 
the most work, the board, rolling-pin and cutter having 
to be cared for. The scraps never make so good biscuit 
after the repeated rollings. 

2. Another method, involving less work and leaving 
no scraps, is to mould the dough into a 

# rectangular form, and cut into even 

cross-sections with a knife. By careful 

placing in the baking-pan diagonally, as 

indicated herewith, the biscuits will be all 

light and even in size. 

3. The method which requires the least work, and 
which with practice gives excellent results, is the mixing 
of the dough well in a small bowl and then, with a small 
dish of flour at hand, keeping the hands well floured to 
prevent the dough from sticking^ forming the biscuit 

' quickly into even sizes, with a folding under movement, 
so that the tops will be smooth. 

Reliable Five O'Clock Tea Biscuits 




Rub one tablespoonful of butter into two cups of 

8 



Reliable Prepared Flour. Mix to a soft dough with 



cold milk; roll out one-half inch in thickness. Cut into 
little biscuits about the size of a half-dollar. Place on a 
baking sheet in groups of four in this manner. nn f^ ** 
Place the four little biscuits so that they OO OO OO 
touch and when baked they will stick OO OO OQ 
together. When baked brush the tops with 
a little butter, and serve in groups of fours.' These are 
a dainty conceit for luncheon or tea. 

Graham Muffins 

2 cups Reliable Graham. 1^4 cups of milk. 

1 tablespoonful sugar. l tablespoonful of melted 

l egg. butter. 

Put the graham into a dish; add sugar; break in the 
eggs, and mix to a medium batter; lastly, add the melted 
butter. Bake in small muffin cups. 

Twin Mountain Muffins 

% cup butter. % cup milk. 

J A cup sugar. 2 cups Reliable Prepared 

l egg. Flour. 

Cream butter, sugar and egg; add the milk, lastly the 
flour. Bake in buttered tin gem pans in a moderate oven. 

Apple Muffins 

l beaten egg. J A cup milk. 

1 cup chopped apples. 2% cups Reliable Prepared 

2 tablespoonfuls sugar. Flour. 
1 tablespoonful melted butter. 

Rice Muffins 

l egg. l cup cooked rice. : - 

l cup milk. % cup melted butter. 

2% cups Reliable Prepared J4 level teaspoonful salt. 
Flour. 
Add the salt to the flour; work in the rice with the 
tips of the fingers; add the egg, well beaten, milk, and 
melted butter. Bake in buttered gem pans. 

9 



Wheat Muffins 

1 beaten egg. 1 tablespoonful melted butter. 

1 tablespoonful sugar. Reliable Prepared Flour to 

1 cup milk. make a batter. 

Blueberry Muffins 

V-2 cup sugar. 2^ cups Reliable Prepared 

% cup butter. Flour. 

1 egg. 1 cup milk. 1% cups blueberries. 

Cream sugar, butter and egg together, add the milk, 
then mix in the flour. Lastly carefully stir in the blue- 
berries. Bake in small muffin pans. 

Blueberry Muffins No. 2 

A somewhat richer muffin than the preceding. 
1 cup sugar. 3% cups Reliable Prepared 

Vs cup butter. Flour. 

3 eggs. 1 cup plain flour. 

1/4 cups milk. 2y 2 cups blueberries. 

Cream the butter and sugar, then cream in the eggs 
one at a time, add milk, stir in the flour; lastly, stir in 
the blueberries, bake in muffin cups in a moderate oven. 

Graham Muffins, Without Eggs 

Rub one tablespoonful of butter into two cups of 
Reliable Prepared Graham; add one tablespoonful of 
sugar; mix with cold milk to a medium batter. 

These muffins have excellent keeping qualities. If 
kept covered, will keep moist for a long time. 

Honey Muffins 

1 egg } beaten* 1^ cups Reliable Prepared 

Yt. cup milk. Flour. 

1J4 tablespoonfuls butter. Bake in muffin pans. 

Vz cup strained honey. 

10 



Reliable Corn Cakes 

3 cups Reliable Corn-Cake 1^2 cups milk. 

V3 cup of sugar. 2 tablespoonfuls of melted 

1 egg. butter. 

Put the corn-cake flour into a bowl; add the sugar; 
egg, without beating; mix to a medium batter with the 
milk; lastly, stir in the melted butter. Bake in sheets. 

Reliable Corn Rolls 

As made in the finest and best hotels. Very rich 
and fine flavored. This rule is submitted to those who 
wish the very best Corn Roll that can be made. 
V* cup sugar. 1% cups milk. 

V3 cup butter. V/i cups Reliable Corn- 

3 eggs Cake Mixture. 

creamed together; add to 

Bake in deep cups of this style. 

Pop-Overs 

1 cup plain flour. 1 egg. 

1 cup milk. V* level teaspoonful salt. 

y* cup Reliable Prepared l teaspoonful melted butter. 
Flour. 
Mix flour and salt; gradually add the milk and make 
into a smooth batter. Add egg, well beaten, and butter ; 
now beat until light. Turn into small earthen cups, 
well buttered, and bake. Serve at once when taken 
from oven. 

Sally Lunns 

Z A cup sugar. iy 2 cups Reliable Prepared 

3 eggs. Flour. 

Z A cup each butter and lard. 1J^ cups pastry flour. 

1 cup milk. 

Bake in muffin tins. 

11 




Bread Griddle Cakes 

Soak stale bread in water until soft, squeeze out the 
excess water with the hand and take: 
2 cups softened bread. 1 level teaspoonful salt. 

2 eggs, beaten. % cup Reliable Prepared 

2 rounding teaspoon fuls Flour. 

sugar. Milk to make a batter. 

Indian Griddle Cakes 

1 cup milk. l beaten egg. l tablespoonful sugar. 

Reliable Prepared Corn-Cake to make a batter. 

Health Griddle Cakes 

1 cup milk. l beaten egg. l tablespoonful sugar. 

Reliable Prepared Graham to make a batter. 

Can we afford to eat anything but the best? Try the 
above and compare with the cheap " pancake " flours. 

Reliable Griddle Cakes 

1 cup milk. l beaten egg. 1 tablespoonful sugar. 

Reliable Prepared Flour to make a batter. Lastly stir 
in l tablespoonful melted butter. 

Blueberry Griddle Cakes 

Add blueberries to the above, and you will have deli- 
cious cakes. 

Our Rules 

. The Rules herein given are the outcome of many years' 
experience of the originator of the Reliable Prepared 
Flour, and the one who most thoroughly understands 
the great possibilities of this Flour. They may be de- 
pended upon to produce biscuit and cakes of a uniformly 
fine, smooth texture and of remarkable keeping qualities. 
They are extremely practicable, and so arranged as to 
enable our patrons to understand them readily and, after 
careful reading, appreciate the peculiar characteristics 
of each individual rule. 

12 



HOMELY DAINTIES 

When we think of our childhood joys and the homely 
dainties that our dear mother prepared with such labor 
and care for our enjoyment, we turn with pleasant recol- 
lections to the cookies, cakes and gingerbread of the 
days gone by, and in memory we can see the puffy 
doughnuts and crullers as. they were throw T n into boiling 
fat, and taken out at the precise moment when they 
were crisp and brown, sprinkled with sugar and served 
to a hungry household. These were dainties not to be 
despised, and are easily made with the Reliable 
Prepared Flour, following the rules of this book, vary- 
ing the eggs, sugar and spices as wished, as these flours 
permit the changing or lessening of ingredients without 
destroying the lightness of the finished food. 

Fruit Pot Pie 

Fill a round agate pan two-thirds full of blueberries, 
blackberries, or sliced apples, sweetened to taste. Make 
some dumplings from the Reliable Flour recipe 
on page 14; place them on the fruit, but not too 
closely, so as to allow for the dumplings to expand. 
Set pan in a steamer and steam until the fruit is cooked. 
Serve hot with butter. 

The above is a popular dish in the country, but is 
usually made in a pot over the fire, which method 
requires more care to prevent scorching. 

Tea Cakes 

Little cakes for tea or breakfast, somewhat similar to 
muffins, but richer. 

V* cup sugar. 1 cup Reliable Prepared 

l egg y beaten. Flour. 

1 tablespoonful melted butter. % cup pastry flour. 
Vi cup milk. 

Bake in small cups or muffin pan. 

13 



Doughnuts 

The name doughnuts and crullers, as commonly used, 
is a sort of distinction without a difference. By compar- 
ing the rules for each you will notice that the cruller mix- 
ture has but one-half the quantity of sugar that is in the 
doughnut rule; in other respects it is nearly the same, 
l egg. % level teaspoonful cinna- 

1 cup sugar. mon. 

1 cup milk. 2 cups Reliable Prepared 

2 teaspoonfuls melted butter. Flour. 

1 level teaspoonful salt. 2% cups pastry flour. 

% level teaspoonful nutmeg. 

Doughnuts No. 2 

1 cup sugar. 1 level teaspoonful mace. 

1 whole egg. 2% cups Reliable Prepared 

2 yolks of eggs. Flour. 

1 cup milk. V/i cups pastry flour. 

Beat together the sugar, eggs, and milk and turn on to 
the mixed flours and spice, and mix. Roll out, cut and 
fry in hot lard. 

Crullers 

1 egg. l /2 level teaspoonful lemon. 
Vt. cup sugar. 1 cup milk. 

2 teaspoonfuls melted butter. , 2 cups Reliable Prepared 
1 level teaspoonful salt. Flour. 

Z A level teaspoonful nutmeg. 2 cups pastry flour. 

Roll out, cut into strips ten inches in length and one- 
half inch wide. Double them in the center and twist 
them. Fry in hot fat. When nearly cool, roll in pow- 
dered sugar. 

Perfection Dumplings 

Mix the Reliable Prepared Flour with cold milk 
to a medium dough; with floured hands form into the 
required shape, and steam as wished, with a pot-pie, 
stew, or in a steamer. 

14 



Fried Pies 

1J4 cups Reliable Prepared Vi cup plain flour. 

Flour. Milk to mix to a dough. 

Roll out and cut into circles. Place a little mince- 
meat or rich apple sauce in the centre, fold like turn- 
overs and fry in hot lard. 

German Apple Cake 

% cup butter, worked with Flour, to which has been 

the tips of the fingers added Yz teaspoon ful salt 

into 1 ^gg f beaten and added to 

2 cups Reliable Prepared % cup milk. 

Mix the above and spread in a shallow baking-pan. 
Have ready, pared and cored, four or five apples. Press 
these, in even rows, down into the dough, leaving an 
edge of dough all around the apples. Sprinkle the apples 
with dried currants, and the edge of the dough quite 
thickly with powdered sugar. Bake 25 minutes. Serve 
hot with cream and sugar or hard sauce. 

Oyster Shortcake 

If this is carefully made it is delicious. Make a rich 
but light Reliable Flour biscuit dough, and bake in 
layer cake tins ; split and lightly butter each as it comes 
from the oven. Scald the strained liquor from a quart 
of oysters. Rub two tablespoonfuls of butter smooth 
with two tablespoonfuls of flour, and stir into one and 
one-half cups of scalded milk. Cook and stir until it 
thickens; add a tablespoonful of butter to the oyster 
juice; heat it; season to taste with salt and white or cay- 
enne pepper. Add oysters and heat until the gills ruffle. 
Then lay the oysters on the layers of shortcake ; add the 
liquor to the sauce, and when blended spread over the 
oysters; then add another layer of cake, then oysters; 
and pour sauce over the whole; sprinkle with a little 
minced parsley and serve very hot. 

15 



Corn Fritters or Oysters 

1 can sweet corn 1 tablespoon ful melted but- 

2 beaten eggs. ter. 

2 tablespoonfuls milk. Salt and pepper. 

Reliable Prepared Flour to make a batter. Fry in 
a shallow fry-pan with plenty of fat. 

Seventeen Seventy-six 

Mix the Reliable Flour as for " Perfection " dump- 
lings; flatten to one-half inch in thickness; cut into strips 
two inches wide, then cut these strips crosswise, making 
bits of dough tw T o inches long by one inch wide. Fry in 
hot fat. When done, dip in mixture of one cup of 
molasses and one-fourth cup of butter cooked to a thick 
syrup, 

French Toast 

Fry the strips of dough as for 1776. When done, 
turn over them hot milk with a little butter with salt in 
it. 

Aaron's Bundles 

i cup sugar. % teaspoon ful each, ginger, 
Vz cup butter. cinnamon, and nutmeg. 

1 egg. 1%. cups Reliable Prepared 
% cup milk. Flour. 

2 tablespoonfuls molasses. 154 cups pastry flour. 

Bake in gem pans or cups. 

Rag Muffins 

1 cup Reliable Prepared l tablespoon ful butter, rubbed 

Flour. into the flour. 

Milk, to mix as for biscuit. 

Roll thin, spread generously with butter, sprinkle with 
brown or shaved maple sugar, and roll up like jelly roll. 
Cut into slices the same as when serving jelly roll, and 
bake. 

16 



Inexpensive, Crisp, Dry Pie Crust 

Pass through a sieve three cups of flour that has 
already been sifted, half a teaspoonful of salt, and a level 
teaspoonful of baking-powder. With the tips of the fin- 
gers or a knife work into this two-thirds a cup of butter. 
When well mixed, stir the ingredients to a dough with 
cold water. Mix with a knife, and use no more water 
than is needed to make a dough that will take up the 
particles in the bowl. About two-thirds a cup of water 
will be needed. Turn the dough on to a floured board, 
pat with the rolling-pin, to flatten, then roll out into 
a sheet, and shape like a jelly roll. Cover closely, and 
set aside in a cold place until ready to use, then cut off 
from the end and roll out to fit the plate. 

Reliable Flour in Pie Crust 

To those who are troubled to make good pie crust, we 
suggest using a small quantity of the Reliable Pre- 
pared Flour in place of "as much plain flour, using a 
little less shortening. This will make a soft, tender, 
digestible crust. 

Flaky Pie Crust 

Do not rub the butter or lard too finely into the 
flour or it will be mealy. To have flaky pie crust, the 
shortening should show in little flakes or streaks in 
the dough. 

Rolling Pastry 

Pastry may be rolled toward or away from the oper- 
ator, or it may be rolled to either side with a sweeping 
motion, to broaden or otherwise shape it. The objection- 
able feature is in rolling the pastry back and forth. 
Roll with a long continuous motion, then take up the roll- 
ing-pin, and start again. The easiest way is to start 
each time at the portion of the paste nearest, and roll 
lightly to the end of the paste, either straight away or to 
one side. 

17 - 



English Egg Biscuits 

A pleasing novelty and a great favorite of our English 
cousins. 

3 cups Reliable Prepared 2 yolks of eggs. 
Flour. 2 whites of eggs. 

2 level tablespoonfuls butter. Milk to mix. 

Rub butter into the flour, put beaten yolks of eggs 
into cup, fill cup with milk, and mix. When partly 
mixed add the stiffly beaten whites of eggs. 

Blueberry Cake 

Of all the rules tested or tasted by the author, this 
is much the best for this time-honored, old-fashioned 
cake. 

V/z cups sugar. 3 cups Reliable Prepared 

V* cup butter* Flour. 

3 eggs. l cup pastry flour. 

1 cup milk. 2^4 cups blueberries. 

Doughnuts No. 3 

An exceptionally good rule, and as it calls for rather 
less sugar than is customary, the doughnuts will not 
soak fat as readily. 

% cup sugar. V2. level teaspoonful nutmeg, 

l Qgg. V/* cups Reliable Prepared 

% cup milk. Flour. 

1 teaspoonful melted butter. 2% cups pastry flour. 

Sift the flours and spice together, beat the egg, sugar 
and milk, add the melted butter and pour into the dry 
ingredients. Mix, roll out, cut with a doughnut cutter 
and fry in hot fat. 



18 



REAL SHORTCAKE 

To begin with, use a biscuit crust. Not a sweet, 
crumbly, characterless foundation of cake, but a biscuit 
crust, made quite rich. Having baked a suitably large 
and fairly thick shortcake crust, split it open while still 
hot and butter lightly the soft, upper side of the bottom 
crust. The strawberries for the shortcake should pre- 
viously be put into a dish and sprinkled over with sugar 
and left to stand in that way long enough so that when 
you are ready to use them there is a little syrup in the 
dish. Spread on the bottom crust a layer of straw- 
berries with some of the syrup from the sugar. If the 
berries are not very sweet put on a sprinkling more of 
sugar. Now take the top crust, which was split off, 
and place it with its top or crusty side down on the first 
layer of strawberries; butter lightly the upper side of 
this crust and on it spread another layer of berries with 
more of their juice and, perhaps, a little more sugar. 
Now turn over it a layer of cream and — eat it at once. 
You may keep it for a few minutes, long enough for the 
juice from the sweetened berries to soak down here and 
there into the layers of crust, which it will do in some 
mysterious but delightful way, without making the crust 
soggy. At this stage you eat it, in all its original fresh- 
ness and crispness, richness and tenderness, "real straw- 
berry shortcake." 

We have given a number of rules that will produce 
cakes of slightly different character. Remember that 
when using the Reliable Prepared Flours you can 
vary the quantity of sugar, butter and eggs as you wish. 
Simply have the wetting right. 

19 



SHORTCAKE POINTS 

Real Shortcake 

The genuine old-fashioned shortcake of the New Eng- 
land housewife is like biscuit dough only with more 
shortening in it. It should be taken from the oven when 
well baked and browned, yet tender and crisp. 

Unsalted Butter 

By using newly made, unsalted butter, or ordinary 
butter with the salt washed out in ice water and adding 
a little salt to the flour, you will have a most delicate, 
tender shortcake or pie crust. 

Flaky Food 

Do not rub the butter too finely into the flour, or it 
will be mealy. To have flaky shortcake or pie crust 
the shortening should show in little flakes or streaks in 
the dough. 

Soft Dough 

Have the dough as soft as can be rolled and cut out. 

Cutting Strawberries 

To more fully bring out the flavor, chop the straw- 
berries or cut them into halves or quarters with a sharp 
knife. Sweeten and let stand for a short time and they 
are ready for the cake. 

Serving 

Shortcakes are particularly nice with the cake slightly 
warm and the berries and whipped cream quite cold. 

Various Fruits 

Raspberries, blackberries, sliced peaches, bananas, 
and when fresh fruits are not in season, canned peaches 
or apricots make delicious filling for shortcake. 

20 



Reliable Shortcake 

2 cups Reliable Prepared 2 yolks of eggs. 

Flour. Milk to mix to a soft dough. 

Vt. cup butter. 

Rub the butter into the flour, add the beaten yolks 
(they may be omitted) to the milk. Divide the dough 
into halves and spread with a spoon in two buttered 
jelly-cake pans. Bake in a moderate oven. 

Individual Shortcake 

If you like them crusty, make them individual, like 
large flat biscuits, using the " Reliable Shortcake " rule. 
Roll out about one-half inch in thickness, cut with a 
biscuit or cookie cutter, and bake on a baking sheet or 
pan with a low edge, in a moderate oven. When done, 
break apart with a fork (cutting will make them heavy). 
Place the bottom part on a plate, cover with a liberal 
amount of sweetened berries; on top of the berries put 
a spoonful of sweetened whipped cream. Replace the 
top of the shortcake, and sprinkle with powdered sugar. 

Shortcake in Sheets to Cut Up 

2 cups Reliable Prepared % cup lard. * Va, cup butter. 
Flour. Cold milk to mix. 

Rub the shortening into the flour, mix with cold milk 
stiff enough to handle. Roll out about three-eighths 
inch in thickness. Place on a baking sheet or a pan with 
a low edge. Butter with a brush or cloth with soft 
butter (do not use too much butter, or the layers will 
stick) ; dust with flour, and place a second layer on the 
first. Do not stretch the dough, or it will draw up in 
baking: rather full it on loosely. When baked the layers 
can be separated, and the various berries and fruits 
placed between. 

21 



Peach Shortcake 

Make the crust by the " Reliable Shortcake " rule. 
Have ready two dozen choice, mellow peaches pared 
and cut in slices, then mix with a cup and a half of 
sugar (more sugar may be needed). Let the prepared 
peaches stand in a warm, but not hot, place while the 
cake is baking. Turn one layer of cake into a serving 
dish, spread liberally with butter, then with the prepared 
peaches; cover with the second layer of cake. Spread 
this with butter and then with peaches. Sift powdered 
sugar over the peaches and serve at once with a pitcher 
of cream. 

Banana Shortcake 

Make as for strawberry shortcake, and while it is 
still hot, spread with butter and a layer of bananas 
that have been sliced thinly with one orange (also 
sliced and cut up very small) added for every three 
bananas. Mix the fruit with one cupful of sugar and 
spread between^ and on top of the hot buttered layers 
of shortcake. Whip a cup of cream till stiff, sweeten and 
spread over the fruit without further seasoning. 

• Apricot Shortcake 

Fortunately the shortcake period does not end with 
the strawberry season. The modern housekeeper now 
makes her shortcake of other berries and nearly every 
kind of fruit. A delicious shortcake may be made by 
using the " Sweet Shortcake " rule in this book, and 
filling it with canned California apricots slightly 
sweetened. 

Replace the top and spread with whipped cream. 
Garnish the top with a few pieces of the sliced apricots. 
Canned or preserved peaches may be substituted for 
the apricots. 

22 






Sweet Shortcake 

For those who prefer a sweetened shortcake we give 
the following rule: 
Z A cup Reliable Prepared l egg. 

Flour. z A cup milk. 

V2 cup sugar. Vt. cup pastry flour. 

l A cup butter. 

Bake in two Washington-pie plates in a moderate oven. 

How to Whip Cream 

Cream to whip readily should be of moderate richness, 
and not too fresh; the average milkman's cream is too 
thin; the thick cream sold in small jars in the city too 
thick; by diluting the thick cream with nearly an equal 
amount of milk, you will have it right. Have the cream 
cold; turn into a cold mixing bowl, surrounded by ice- 
water ; beat with a wire whip until thick. Try to lift the 
cream upward as you beat, not with a stirring motion. 
When thick enough, stop or you will have butter. Just 
before it is done, sift in some powdered sugar, to sweeten. 

Advantages of the Reliable Prepared Flour 

With the Reliable Prepared Flours, rules are not 
really necessary. Simply take the flour required and 
combine it with sugar, butter, * eggs, etc., as you wish; 
mix with cold milk. Of course you will need to measure 
somewhat, so the food will not vary too much in- sweet- 
ness or flavor, but you need not be confined to rules, for 
the rule is in the flour. This is a new method of cookery, 
which produces much better and more wholesome food 
with a great deal less time and trouble. As an example : 
to make Graham muffins, put some Reliable Prepared 
Graham into a 'dish, rub in some shortening, if you wish 
it ; sweeten to taste, more or less ; if you want them rich, 
break in an egg, then* mix with cold milk or water. All 
that is necessary is to get the wetting right. 

23 



MORE THAN BAKING POWDER 

Is necessary in the making of the delicate cakes, the 
fluffy biscuit, and the tender crusts. The quality of the 
flour is a much more important factor than the manufac- 
turers of the widely-advertised baking powders would 
have us to understand. 

You may use the best and purest of powders, and 
combine the ingredients with the most consummate skill ; 
but unless you are sure of the high quality of your flour, 
your labor is more than likely to be crowned with an 
indifferent degree of success. 

The best baking powder, if combined with a poor, 
or low-grade flour, will not produce food of high quality, 
notwithstanding misleading advertisements to the con- 
trary. 

In the Reliable Prepared Flour we offer you all 
the requisites of success — the best and highest grade flour 
milled from wheat selected from the best wheat-fields 
of the country; pure grape cream-of-tartar and bi-car- 
bonate of soda, the purest and most healthful leavening 
known to science. And, what is most important, w T e 
combine them with a method and process peculiarly our 
own, in exactly the right proportions, so that with the 
rules which we furnish, the novice and the inexperienced 
in cookery may have the utmost surety of success. 

When you purchase the Reliable Prepared Flour, 
you purchase the flour, the baking powder, the rule, and 
success in one package. 



Use Reliable Prepared Flour for 
Griddle-Cakes. 



24 



THE "RELIABLE" 
METHOD OF CAKE MAKING 

Use the " cooking school " measuring cup, which is 
divided into thirds and quarters, in measuring, which is 
here illustrated. An accurate cup will be sent you from 
our main office on receipt of six cents in stamps. To 
measure flour, sift and fill the cup rounding full with a 
spoon, and level with a case knife. In measuring butter 
and lard, pack solidly into the cup and level. 

The sugar should be measured first and placed in the 
mixing bowl; then sift and measure the flours and place 
in a separate dish, to be ready when wanted. The butter 
should be measured and placed with the 
sugar in the mixing bowl. The measuring 
cup can now be used for the milk, which 
can remain in it until it is wanted. 

Have the butter soft enough to cream ; rub the butter 
and sugar together with the hand in an earthen bowl 
until light and creamy. Cream in the eggs, one at a time, 
without beating. Then add the spice or flavor, and milk,, 
then the flour, and, last of all, fruit or nuts, if any are to 
be used. 




A Suggestion 

We are most desirous that our patrons have success 
with the recipes that we publish. As a rather firm cake 
is not unedible, we would suggest that, in trying a recipe 
for the first time, one tablespoon ful of pastry flour be 
added to the quantity given in the recipe to cover possible 
variations in the strength of the different brands of pastry 
flour. After the first time this additional spoonful of 
flour may be omitted if not needed. 

25 



Reliable Cake Points 

Line your pans with light brown paper at the com- 
mencement of your cake making. 

Make it a point to measure carefully. 

Always sift your flour before measuring. 

Do not think that any butter will do for good cake. 

To insure cake of good clearness, smoothness, flavor 
and lightness, you must use butter of good grain and 
flavor. 

It must not contain an excess of buttermilk or salt,, 

. .A.' 

Above all, it must be of pure flavor; no sweetening, 
spices or flavors will cover up bad butter. 

The fresher the eggs the better, particularly in making 
sponge cake. 

With the exception of a few special cases, it is a mis- 
take to beat up eggs before adding them to the other 
ingredients. 

It is best to cream them in one at a time at the com- 
mencement; when they are nearly all in, add two at a 
time. 

In cakes where the ingredients are creamed, fine gran- 
ulated sugar is best, as it is stronger. 

Add spices at the commencement of creaming. 

Add extracts toward the last just before the flour. 

Be particular in mixing the flour — mix it lightly but 
fully; clean the sides of the mixing bowl well down. 

Much depends on the baking in making cake. The 
fire should last through the entire baking, but should not 
be as hot as for baking biscuit or bread. If the oven is 
too hot, leave the door open for a few minutes before 
putting in the cake. 

Thin cakes, cream and Washington pies require a hot- 
ter oven than those baked in loaves, 



26 



Reliable Cake Points 

The richer the cake, the slower the heat required in 
baking. 

If you bake a rich cake in a hot oven, the outside 
becomes cased at the beginning, and as the beat reaches 
the centre, the expansion of the mixture causes it to 
force its way through, and thus bursts the cake. 

If too slow a heat is used, the cake will rise and then 
fall, and it will be heavy. 

When baking a cake divide the time into quarters. At 
the end of the first quarter it should be somewhat risen, 
with bubbles on the top ; the second quarter finds it well 
risen and beginning to brown; at the end of the third 
quarter it is " set " and evenly but lightly browned. The 
end of the last quarter should find the cake ready to take 
from the oven. 

Thin cakes should bake from fifteen to twenty minutes ; 
thicker ones from thirty to forty minutes or longer. 

To tell if the cake is done, press it lightly with your 
finger, if it springs back and leaves no depression it is 
probably done. 

If the cake rises in the center and cracks open, it is too 
stiff with flour. 

Lemon Cake 

A fairly rich cake of delicious flavor and of excellent 
keeping qualities. 

1J4 cup sugar. Vi lemon, rind and juice. 

Vi cup butter. l cup Reliable Prepared 

3 eggs. Flour. 

J4 cup milk. 1V& cups pastry flour. 

Cream sugar, butter and eggs, add lemon, grated rind 
and juice; lastly stir in the milk and flours, bake in a 
moderate oven. 



27 



Annie's Fruit Cake 

This excellent cake is one of the favorites of one who 
has had a large experience in the making of all the 
various cakes in this book. It fills a happy medium be- 
tween the Boston Fruit Cake and the Rich Dark Fruit 
Cake in richness and cost of material. 



2 cups sugar. 
lVs cups butter. 
6 eggs. 
H cup milk. 

1 tablespoonful molasses. 
l l A teaspoonfuls nutmeg. 

2 teaspoonfuls cloves. 



3 cups pastry flour. 

1% cups Reliable Prepared 

Flour. 
2% cups chopped Muscatel 

raisins. 
94 cup cut citron, 
l cup cleaned currants. 



1 teaspoonful cinnamon. 

Bake about two hours in a slow oven. Have the pans 
well papered with two or three thicknesses of paper. 

Rich, Dark Fruit Cake 

We give this rule for those who, at times, wish a rich 
fruit cake. It has excellent keeping qualities, although 
it contains no liquor. The writer is of the opinion that 
the value of spirits in cake-making is very little. 



2 cups sugar. 

1%. cups butter, washed. 
8 eggs. 

4 level teaspoonfuls cinna- 
mon. 

3 level teaspoonfuls cloves. 

2 level teaspoonfuls nutmeg. 



1 cup Reliable Prepared 

Flour. 

2 cups seeded and cut Musca- 

tel raisins, 
l cup Sultana raisins, 
l cup currants. 
1 cup cut citron. 



2% cups pastry flour. 

* Line the pans with a double thickness of strong paper, 
and bake about two hours in a slow oven. 



28 



Roxbury Cakes 



V* cup sugar. 
% cup butter. 
2 yolks of eggs, 
l teaspoonful cinnamon. 
V* teaspoonful cloves. 
J4 teaspoonful nutmeg. 
Cream all together, add 
y* cup molasses. 



J4 cup milk. 

1J4 cups Reliable Prepared 
Flour. 

y* cup seeded or chopped rai- 
sins. 

^2 cup chopped walnut meats. 

Lastly add: 

2 whites of eggs, beaten stiff. 



Bake in small cups or fancy tins. Frost with vanilla 
icing. These cakes are sometimes ornamented with the 
same frosting, tinted with melted chocolate and put on 
with a confectioner's tube. 



Boston Fruit Cake 



2 cups sugar. 
% cup butter. 
4 eggs, 
l cup milk. 

l teaspoonful cinnamon. 
$i teaspoonful each of cloves 
and nutmeg. 



1 tablespoonful molasses. 

1J4 cups Reliable Prepared 

Flour. 
254 cups pastry flour. 

2 cups chopped Muscatel rai- 

sins. 
y* cup cut citron. 



Currant Cup Cakes 

We recommend the following as a reliable rule for 
these delicious cakes. 

Prepared 



154 cups sugar. 

7 /s cup butter. 

4 eggs. 

54 cup milk. 

l level teaspoonful mace. 

Bake in small muffin or fancy cake tins in a moderate 
oven. 



1 cup Reliable 

Flour. 
154 cups pastry flour. 
% cup cleaned currants 



29 



Chocolate Cake 

The following is a very good rule for those who wish 
to make this cake with " chocolate in it." 

1 cup sugar. % cup milk. 

% cup butter. 1 cup pastry flour. 

3 eggs. V/% cups Reliable Prepared 

2 level tablespoon fuls cocoa. Flour. 
Va cup hot water. 

Cream butter, sugar, and eggs in the usual manner ; 
dissolve the cocoa in the hot water, let it cool a little ; 
add vanilla, milk, and flour. Bake in sheets. Ice with 
soft vanilla icing. 

Lady or Bride's Cake 

2 cups sugar. l tablespoon ful milk. 

1J4 cups butter. 254 cups pastry flour. 

1^4 cups egg whites. l cup Reliable Prepared 

2 teaspoonfuls almond. Flour. 

Wash butter in cold water to freshen. Cream the but- 
ter and sugar together with the hand in an earthen 
bowl. Now cream in the egg whites, a little at a time, 
without beating. Add almond, milk and flour. Frost 
with white frosting. 

Snowball Cake 

A dainty white cake, not quite as expensive as the 
Pearl cake on page 41, but yet it is a very good cake, 
1 cup sugar. % cup milk. 

Vt. cup butter. 1 cup pastry flour. 

3 whites of eggs. 1 cup Reliable Prepared 
Z A teaspoonful lemon. Flour. 

% teaspoonful almond. 

Frost with soft vanilla icing, and, if wished, while the 
icing is soft, sprinkle it over with shredded cocoanut. 

30 



Yellow Raisin Cake 

2. cups sugar. • " 3 cups pastry flour. 

i cup butter. l cup Reliable Prepared 

5 eggs* - - " .;■■-:. Flour. 

l cup milk. 2 cups floured Sultana rai- 

1/4 level teaspoonfuls mace, sins. 



; : ; Nut Cake 

The rule given below is by many preferred to richer 
and more expensive cakes. We give it in all confidence 
that it will be of use to those who wish a good quality 
cake at a medium cost, 

1% cups sugar. ■■ ' 1J4 cups pastry flour. 

H cup butter. V& cups Reliable Prepared 

3 eggs. \ . - Flour. ". 

l cup milk'. \ . J. cup chopped pecan or wal- 

1 teaspoonful vanilla. nut meats. 

Frost with vanilla icing (see page 50). 



White Nut Cake 



A splendid cake, the delicate green of the icing con- 
trasting finely with the white of the cake, which is here 
and there dotted with the bits of nut meats. 
l% cups sugar. 1% cups pastry flour. 

3i cup butter, t 1% cups Reliable Prepared 

% cup whites of eggs. Flour. 

lv teaspoonful vanilla. 1 cup pecan meats, cut into 

1 cup milk. ; . bits. _ 

, Gut the nut meats into as regular bits as possible, so 
that the cake will look good and bright. When baked, 
frost with pistachio ., icing, which is made by flavoring 
common white icing with Burnett's Pistachio Extract, 
and coloring it with Burnett's Leaf Green Coloring. 

31 



Marble Cake 

An attractive and nice-flavored cake, and at the same 
time not costly to make. 

l cup sugar. To one-third of this mixture 

Vs cup butter. add: 

3 eggs. % level teaspoonful cloves. 

1 teaspoonful vanilla. % level teaspoonful cinna- 
Vi cup milk. mon. 

lji cups pastry flour. % level teaspoonful mace. 

% cup Reliable Prepared 
Flour. 

Choose a pan about three inches high, a sort of domes- 
tic bread pan, for this cake. The idea is to have the slices 
thick, so as to show the veins of the marbling in the 
cake. Place a layer of the light part in the pan; cover 
with a thin layer of the dark; continue with each until 
you have three layers of the light and two of the dark. 
You may use a little melted chocolate instead of the 
spices in the dark part if you prefer it. 

Ribbon Cake 

2 cups sugar. 1 teaspoonful vanilla, 
l cup butter. 2 cups pastry flour. 

4 eggs. 1J4 cups Reliable Prepared 
l cup milk. Flour. 

To one- third of the above mixture add : 
Vi cup chopped Muscatel rai- % level teaspoonful cinna- 

sins. mon. 

54 cup each currants and cut Vt. level teaspoonful clove 

citron. and nutmeg. 

Bake in three sheets, to be about three-fourths of an 
inch in thickness when baked. When cool place the sheets 
of cake together with a thin layer of jelly between, hav- 
ing the dark cake in the middle. Frost with soft vanilla 
frosting. 

3* 



Lady Baltimore Cake 

1J£ cups sugar. l cup pastry flour. 

Yt. cup butter. l cup Reliable Prepared 

4 yolks of eggs, beaten. . Flour. 

Y* cup milk. 4 whites of eggs. 

1 teaspoonful vanilla. 

Cream the butter and sugar, add the beaten yolks of 
eggs, milk and vanilla — mix in the flour. Lastly add 
the beaten whites of eggs. Bake in three 9-inch Wash- 
ington-pie plates. 

Filling 

1 cup sugar. 54 cup water. 

Boil until it spins a thread and stir the boiling syrup 
into: 

2 small eggs, beaten. Add : % cup chopped walnut meats. 
% cup chopped raisins. V* teaspoonful vanilla. 

Spread between the layers of the cake, and frost all 
over with a white icing. 

Lady Baltimore Cake No. 2 

Z A cup sugar. l cup Reliable Prepared 

Vi cup butter. Flour. 

Vi cup milk. % cup pastry flour. 

Vi teaspoonful vanilla. 3 whites of eggs, beaten stiff. 

Cream butter and sugar, add milk, vanilla and flour. 
Lastly add the beaten egg whites. Bake in three 9-inch 
Washington-pie plates. 

Filling 
% cup sugar. % cup water. 

Boil until it spins a thread, and stir the boiling syrup 
into the 
2 whites of eggs, beaten stiff. % cup chopped dates or rai- 

Add : sins 

% cup chopped walnut meats. 

Spread between the layers of the cake, and frost all 
over with a white icing. 

33 



Marguerites \ 

These little cakes are a great favorite wherever known. 
When served as an accorhpaniment to ice cream, they are 
delicious. If kept covered in an earthen jar, they will 
keep a week or more. 

2 beaten eggs. 1 level tablespoonful Reli- 

l solid cup brown sugar. able Prepared Flour. 

% level teaspoonful salt. % cup pecan meats, broken 

Vt. level teaspoonf ul vanilla. into bits. 

6 level tablespoonfuls pastry flour. :_::, _ .;-.'.: .:;.;. 

Beat eggs, sugar, and salt until light and creamy. A 
Dover egg-beater is very good for this purpose. Add 
vanilla and flour. Lastly fold in the pecan meats, re- 
serving a few of them to put on top of the cakes when 
they are dropped in the cups, which will give them a fin- 
ish. Bake in small/- shallow fancy cake tins 
of this style in a moderate oven. 

Lily Cake 

2^4 cups sugar. i teaspoonful vanilla. 

l cup butter. 1 teaspoonful lemon.; 

Yi cup pure leaf lard." 3% cups pastry flour. 

l cup whites of eggs. 2y s cups Reliable Prepared 

1^4 cups of milk. Flour. 

Frost with soft vanilla icing (see page 50). 



Hearts and Rounds ; 

These delicious little cakes are very much esteemed for 
their richness and fine flavor, 
-lj^ cups sugar. ' l cup pastry flour.: 

7 /& cup butter. V2 cup Reliable Prepared 

5 eggs. Flour. : : : 

Yi level teaspoonful mace. 

Bake in small, fancy cake tins of the various shapes. 
They may be served plain or frosted with tutti frutfi ic- 
ing (see page 49). ~ r :■ v 

34 



Silver Cake 

This delicious cake, from the collection of a friend 

skilled in culinary art, is highly commended as a very 
dainty white cake. 

1% cups sugar. % cup milk. 

Yt. cup butter. lj£ cups Reliable Prepared 

4 whites of eggs. Flour. 

% teaspoonful almond. lj^ cups pastry flour. 

Cream the butter and sugar ; cream in the egg whites 
a little at a time without beating them; add milk and 
flavor ; lastly add the flour, and bake in a moderate oven. 

Annie's Nut Cake 

1Y cups sugar. %. cup pastry flour. 

Y cup butter. l cup chopped nut meats. 

% cup milk. 4 whites of eggs, beaten stiff, 

l teaspoonful vanilla. 
1% cups Reliable Prepared 
Flour. 

Cream sugar and butter, add vanilla and milk. Then 
stir in the flours and nut meats. Lastly, fold in the stiffly 
beaten whites of eggs. Bake in sheets. When cold, frost 
with boiled chocolate icing. 

Ice Cream Cake 

A delicious and dainty cake, and if rightly made, quite 
characteristic of its name. 

1 cup sugar. 1 cup Reliable Prepared 

Y* cup butter. Flour. 

J4 cup milk. % cup pastry flour. 

Y teaspoonful lemon. 4 whites of eggs. 

Cream butter and sugar, add lemon and milk, mix in 
the flours ; lastly, fold in the stiffly beaten Whites of eggs. 
Bake in a sheet and ice with a boiled vanilla or chocolate 
icing. 

35 



Gold Cake 

This is one of many valued recipes from the private 
collection of a most accomplished New England house- 
keeper. 

l cup sugar. Yz cup milk. 

% cup butter. l cup Reliable Prepared 

i whole egg. Flour. 

4 egg yolks. % cup pastry flour, 
l teaspoonful lemon. 

Put together in the usual manner and as it is rich 
in egg yolks, carefully bake in not too hot an oven. 

This cake makes a pleasing companion to the Silver 
Cake, served in slices, on the same dish. 

Reliable Plain Cake 

One of the best of the richer varieties of plain cakes. 

1 cup sugar. 1 teaspoonful vanilla. 
Z A cup butter. 1% cups pastry flour. 

5 eggs. l cup Reliable Prepared 
Va cup milk. Flour. 

Delicate Cake 

A delicious cake, the characteristics of which are soft- 
ness and sweetness. Though simple and easily made, 
this is a dainty cake. 

2 cups sugar. 1 cup milk. 

1 cup butter. 1% cups pastry flour. 

3 eggs. l/^ cups Reliable Prepared 
l teaspoonful vanilla or lemon. Flour. 

Bake in a moderate oven. As this cake is sweet, it does 
not require to be frosted. 



36 



Sponge Cake 

The secret of making good sponge cake is more in jthe 
method of putting together than the proportion of in- 
gredients. The amount of eggs to a given amount of 
sugar and flour can be varied considerably and yet have 
good results. The following rule, if carefully observed, 
will produce cake of a very fine quality: 

6 eggs. 1 cup sugar. Vz level teaspoonful salt. 

% cup Reliable Prepared Vz lemon, grated rind, and 

Flour. juice. 

lVs cups pastry flour. 

Separate the yolks of the eggs from the whites; beat 
the yolks and nearly all of the sugar to a stiff froth, 
reserving one-sixth of a cup to beat into the whites of 
the eggs later on. Add the grated lemon rind and juice 
towards the latter part of the beating. 

Beat the egg whites to a stiff, dry froth. When nearly 
beaten, add the sugar reserved for the purpose, a little 
at a time. This will make the tgg froth dry and of a fine 
grain. 

To put together, stir the flour and beaten yolks and 
sugar together, add one-third of the beaten egg-whites, 
and mix well. Now add the remaining two-thirds of the 
beaten whites, and carefully fold or cut them in. Do not 
mix too much. It should look dull and creamy when 
mixed. If it looks shiny with large bubbles it has been 
stirred too much. Bake in a moderate oven. 

Rich Cream or Washington Pie 

% cup sugar. l teaspoonful vanilla. 

l A cup butter. % cup pastry flour. 

2 eggs. 34 cup Reliable Prepared 

l A cup milk. Flour. 

Divide the batter between two nine-inch Washing- 
ton pie plates and bake in a moderate oven. 

37, 



Dreamy Sponge Cake 

A most delicious and delicate sponge cake, calling for 
less eggs than most rules. This rule will be found con- 
venient in the fall and winter months when eggs are 
high in price. 

3 eggs. 54 cup cold water. 

1 cup sugar. y 2 cup Reliable Prepared 
Yz level teaspoon ful salt. Flour. 

Vt. lemon, juice and rind, V* cup pastry flour. 

Beat eggs, sugar and salt with an egg beater until 
light and creamy, add the grated rind and juice of the 
lemon, also the cold water, stir but slightly. Lastly add 
the flour, mix gently, and bake in a moderate oven. 

Sponge Cream Pie 

2 eggs. y 2 teaspoonful vanilla or 

3 ozs. sugar. lemon. 

4 teaspoon fuls lukewarm 4 ozs. Reliable Prepared 
milk. Flour. 

3 teaspoonfuls melted butter. Cream filling (see page 45). 

If one has no facilities for weighing, the following 
measures may be used: 

2 eggs. Vi teaspoonful vanilla or 
x k cup sugar. lemon. 

4 teaspoonfuls lukewarm 1 cup Reliable Prepared 
milk. Flour. 

3 teaspoonfuls melted butter. 

Beat eggs and sugar to a cream; put milk, melted 
butter, and flavoring into a cup, mix them, and add to 
the creamed eggs and sugar, stirring but slightly; lastly 
flour, and fold it in. Do not stir it too much. Bake 
in two 9-inch Washington-pie tins. Divide the batter 
between each tin, and tip them to let the batter run to 
the edge. Do not handle too much; the batter will find 
its level in the oven. 

.38 



Number Cake 

This is an excellent rule for the old-fashioned "Cup" 
or " One, Two, Three, Four " Cake, so called on account 
of using one cup of butter, two of sugar, three of flour, 
and four eggs. 

2 cups sugar. 1 teaspoonful lemon. 

l cup butter. 1^4 cups Reliable Prepared 

4 eggs. Flour. 

1 cup milk. 1^4 cups pastry flour. 



Acton Pound Cake 

This splendid cake has all. the characteristics of its 
name, and yet is not quite as rich and expensive. Mace 
may be substituted for the vanilla in flavoring, if it is 
preferred. 

l cup sugar. 1 teaspoonful vanilla. 

% cup butter. 1 cup pastry flour. 

4 eggs. Vz cup Reliable Prepared 

1 tablespoonful milk. Flour. 



Almond Cake 

A fine rich cake for those who are fond of the flavor of 
almonds. 

1 cup sugar. Yz cup milk. 

% cup butter. 1 cup pastry flour. 

5 eggs. l cup Reliable Prepared 

l J A teaspoonfuls almond. Flour. 

When the batter is in the pans, sprinkle the top over 
with chopped blanched Jordan almonds. Bake in a 
moderate oven, but hot enough to give the nuts on top of 
the cake a' rich brown color. 

39 



Fudge Cake 

H cup cut chocolate. 1 cup milk. 2 yolks of eggs. 

Cook in double boiler until thick. When cool add 

1 cup milk. 

Into another dish put 

2 cups sugar. 2 cups Reliable Prepared 
% cup butter. Flour. 

1 teaspoon vanilla. l cup pastry flour. 

Cream butter and sugar ; add to cooked chocolate mix- 
ture and vanilla, then the flour. Stir together well; 
bake in sheets and put together with white icing between. 

Simplicity Cake 

We particularly recommend this delicious cake to the 
inexperienced in cake making, for it's easy, yet some- 
what out of the usual method of making: 
1^4 cups Reliable Prepared y 2 cup pastry flour. 
Flour. l cup sugar. 

Then add : 

2 eggs, broken into the cup. V* teaspoon ful vanilla. 
Milk to fill the cup. V* cup melted butter. 

l teaspoonful lemon. 

Stir well together and bake in a moderate oven. 

Lightning Cake 

An economical cake made in a similar manner to the 
famous Five-Minute and Simplicity Cakes, 
l cup sugar. l teaspoonful vanilla. 

*A cup soft butter. l cup Reliable Prepared 

i egg. Flour. 

Milk as needed. % cup pastry flour. 

Put sugar and flours into a dish. Measure the but- 
ter in the cup, break into it the egg, and beat. Now add 
the vanilla and milk to fill the cup. Stir all together and 
bake in sheets or small loaves. 

40 



Cabinet Cake 

This is a fine flavored plain cake of moderate cost. 
Will make a good chocolate cake if frosted with choco- 
late icing. 

2 cups sugar. Y* level teaspoonful mace. 

Y* cup butter. 1/4 cups pastry flour. 

4 eggs. 1% cups Reliable Prepared 

l cup milk. Flour. 

l teaspoonful vanilla. 

Pearl Cake 

This is one of the best of white cakes. Although a 
little more costly than some others, its exquisite texture 
will amply repay for the added expense. 
1% cups sugar. 1 cup milk. 

34 cup butter. 1^4 cups pastry flour. 

% cup white of eggs. 1J4 cups Reliable Prepared 

Vz teaspoonful vanilla. Flour. 

Yi teaspoonful almond. 

Bake in a moderate oven. Ice with soft vanilla icing. 

Famous Five Minute Cake 

1 cup sugar. Y* cup pastry flour. 

Ya. cup butter. l T A cups Reliable Prepared 

2 eggs. Flour. 

Put sugar, flour, butter, into a dish in the order named. 
Break the eggs into the cup, fill the cup with milk, add one 
teaspoonful of vanilla. Put all together and beat five 
minutes, and bake. This is a very nice light cake for tea. 

Fluffy Cake 

1 cup sugar. 54 cup pastry flour. 

Y2 cup butter. 34 cup Reliable Prepared 

2 eggs. Flour. 

Y2 cup milk. Vz cup corn starch. 

Y* teaspoonful lemon. 

4i 



Jelly Cake 

A reliable rule for this popular cake. It may also be 

baked in small loaves and served without the jelly if 
wished. 

1 cup sugar. 1 teaspoonful vanilla. 
Vz cup butter. % cup pastry flour. 

2 eggs 1 cup Reliable Prepared 
Vt. cup milk Flour. 

Bake in shallow pans to be about three-fourths of an 
inch in thickness when done. Put together in two layers 
with currant or other jelly between. Ice with vanilla 
icing. 

Golden Gingerbread 

V/ 2 cups sugar. 1J^ cups pastry flour. 

Vt. cup butter. V/t. cups Reliable Prepared 

2 eggs. Flour. 

l cup milk. 

4 level teaspoon fuls golden ginger. 

Pour into a pan about one-quarter inch in thickness, 
sprinkle with granulated sugar and bake. Cut into 
squares as soon as it comes from the oven. 



Fruit Jumbles 

These jumbles should be soft and tender; if they are 
not, use a little less pastry flour. 

2 cups sugar. 3 cups Reliable Prepared 
l cup butter. Flour. 

3 eggs. 2 Vi cups pastry flour. 
Vt, cup milk. 1 cup cleaned currants. 
Vs grated* nutmeg. 

Roll out one- fourth inch' in thickness, cut with a dough- 
nut cutter and bake. 

42 



Vanilla Wafers 

These delicious wafers are a favorite accompaniment 
to the hot chocolate for a dainty luncheon, 
l cup sugar. V\ cup milk. 

Vs cup butter and lard in l cup Reliable Prepared 

equal proportions. Flour. 

1 egg. l J A cups pastry flour. 

1 teaspoonful vanilla. 

Cream the butter and sugar, beat in the egg, add milk 
and vanilla, mix in flours, roll out thin and bake. Keep 
the mixture cold to prevent sticking to board and roll- 
ing pin. It will do no harm to set on ice for an hour or 
two before rolling out. 

Chocolate Wafers 

A companion to the Vanilla Wafers given above. 
1 cup sugars 1 level teaspoonful cinnamon. 

Vz cup butter. % cup Reliable Prepared 

1 egg. Flour. 

% cup milk. 1% cups pastry flour. 

2 ounces chocolate, melted. 

Cream butter, sugar, egg, and cinnamon together ; add 
melted chocolate and milk. Stir in the flours; roll out 
very thin and bake. 

Cocoa Macaroons 

Vz cup granulated sugar. 1 whole egg. 

2 teaspoonfuls Bensdorp's l white of egg. 

Cocoa. l teaspoonful vanilla. 

Pinch each of cinnamon, J A cup Reliable Prepared 

cloves and mace. Flour. 

T A cup finely chopped citron. Vi cup pastry flour. 

Mix to a stiff batter. Drop with a meringue bag on to 
papered baking sheets, dust the top with granulated sugar 
and bake in moderate heat. 

43 



Walnut Cookies 

This rule will produce an extremely fine-flavored, rich 
cookie. 

1J4 cups sugar. l cup Reliable Prepared 

1 cup butter. Flour. 

3 eggs. 2 cups pastry flour, 

l teaspoonful vanilla. 2 cups coarsely chopped wal- 

V2 level teaspoonful salt. nut or pecan meats. 

Follow general rules for cookie making, and bake in a 
moderate oven. 



Atlantic Cream Pie 

The favorite recipe of an expert housewife of the 
" Old Colony " for a most delicious pie of remarkable 
keeping qualities. 

2 eggs. V* level teaspoonful salt. 

% cup sugar. Vz teaspoonful lemon. 

Beat to a cream, add 
1 cup Reliable Prepared Flour. 

Mix, and add lastly, one-third cup hot milk. 
Put all of the batter into two pie plates and bake. 



Berwick Cream Pie 

3 eggs, beat five minutes. l cup Reliable Prepared 

1 cup sugar, beat three min- Flour. 

utes. l cup pastry flour. 

V* cup cold water. 

l teaspoonful lemon or va- 
nilla. 
Bake in Washington-pie plates, and place between the 

layers any of the various vanilla, chocolate, orange or 

pineapple fillings. 

44 



Cream or Washington Pie 

1 cup sugar. J4 teaspoon ful vanilla. 

V2, cup butter. l cup Reliable Prepared 

2 eggs. Flour. 

V2 cup milk. % cup pastry flour. 

Cream butter and sugar; cream in the eggs, one at 
a time, without beating ; milk and vanilla ; mix in the 
flour and bake. 

Cream Pie Filling 

1J4 cups milk. 1 egg. 

Vt. cup sugar. 1 tablespoonful cornstarch. 

Pinch of salt. Vanilla and a bit of butter. 

Heat the milk hot; stir the starch with a little cold 
milk ; add the beaten egg, salt and sugar ; mix and strain ; 
turn into the hot milk, stirring rapidly ; cook ten minutes ; 
add the butter. When cool, flavor. 

Chocolate Cream Filling 

Add Bensdorp's prepared cocoa to the foregoing while 
hot, and you have a chocolate filling. 

Washington Pie 

Of the many kinds of pies bearing this honored name 
the writer has never found any equal to this for simplicity 
and delicacy. 

% cup sugar. 1 pinch mace. 

l A cup butter. 94 cup pastry flour. 

1 egg. 54 cup Reliable Prepared 

% cup milk. Flour. 

1 teaspoon ful vanilla. 

Bake in two Washington-pie tins nine inches in diame- 
ter. When done, spread one sheet with raspberry jam, 
place the other on top, sprinkle with powdered sugar J 
and serve. 

45 



WHEN EGGS ARE UP IN PRICE 



They merit counting with care. The economical cook 
tries to see if she can make two eggs do for three or 
more. Do not try to cut down the number given in a 
recipe, for that alters the proportion of ingredients. That 
there may be no need of experimenting with doubtful 
results, we submit a number of recipes written by an 
expert. 

Reliable Apple Sauce Cake 



1 cup sugar. 


1^2 cups chopped raisins. 


V2. cup butter. 


Vi teaspoonful each cinna- 


1 egg- 


mon, nutmeg and cloves. 


1 cup unsweetened apple 


1 cup Reliable Prepared 


sauce. 


Flour. 


Yi level teaspoonful soda. 


Wa cups pastry flour. 



Dissolve the soda in the apple sauce and add with the 
raisins and spices to the creamed sugar, butter, and egg. 
Lastly stir in the flours and bake in moderate oven. 

Orange Cake 

i cup sugar. Grated rind of half orange. 

% cup butter. l cup Reliable Prepared 

l egg. Flour. 

% cup milk. Z A cup pastry flour. 

Juice of medium orange. 

Bake in two sheets and frost with orange icing. 

Filling for Orange Cake 

1 medium orange, juice and 2 tablespoonfuls butter. 

grated rind. l egg. 1 cup sugar. 

Beat sugar, orange juice, grated rind and butter. Add 
the beaten egg, cook until it thickens. Use cold. 






Marble Cake No. 2 

2 cups sugar. 2. eggs. 2 cups Reliable Prepared 

Vz cup butter. Flour. 

V/2 cups milk. 1 cup pastry flour. 

Mix as for plain cake ; divide in two parts. Add three 
tablespoon fuls powdered chocolate to one part and one 
teaspoon ful vanilla to the other part. Drop by spoon- 
fuls, first the light then the chocolate, until the pan is full 
enough. Will make tw 1 brick loaves. 

Chocolate Cake No. 2 

1 cup sugar. % cup pastry flour. 

54 cup butter. 1 teaspoonful vanilla. 

1 egg. 3 tablespoonfuls powdered 

1 cup milk. chocolate, 

l cup Reliable Prepared Frost with vanilla icing. 
Flour. 

Annie's Plain Cake 

l cup sugar. 1 teaspoonful vanilla. 

% cup butter. 1 cup Reliable Prepared 

1 egg. Flour. 

% cup milk. % cup pastry flour. 

Economical Raisin Cake 
1 cup sugar. 1^2 cups Reliable Prepared 

1 tablespoonful butter. Flour. 

1 egg. 1 cup pastry flour. 

1 cup milk. 1 cup chopped raisins, 

l teaspoonful lemon. 

Eleanor's Cake 

1 cup sugar. J A cup milk. 

Vt. cup butter. 1 cup Reliable Prepared 

2 eggs. Flour. 

1 teaspoonful vanilla. 1 cup pastry flour. 

47 



Reliable Nut Cake 

l cup sugar. % cup milk. 

x 4 cup butter. % cup pastry flour. 

1 egg. V2 cup chopped craisins. 

1 cup Reliable Prepared Vt. cup chopped walnut meats. 
Flour. 
Ice with vanilla icing — with half walnut meats on top. 

Plain Cake No. 2 

1 cup sugar. % cup milk. 

% cup butter. l cup Reliable Prepared 

2 eggs. Flour. 

l teaspoonful vanilla, 1 cup pastry flour. 

Fruit Cake — without Eggs 

l cup sugar. V* teaspoonful nutmeg. 

Vi cup butter. % teaspoonful cloves. 
1 teaspoonful cinnamon. 

Cream all together, add: 

1 cup milk. 1 cup pastry flour. 

1^2 cups Reliable Prepared 1 cup chopped raisins. 

Flour. % cup cut citron. 

Columbia No Egg Cake 

2^ cups Reliable Prepared Yi cup raisins. 

Flour. % nutmeg, grated. 

1 cup sugar. 

Sift the flour and sugar together twice, add the raisins 
and nutmeg, and mix. 
1 cup milk. % cup butter. % cup lard. 

Add the shortening to the milk, place on the stove, 
when the butter and lard are melted and the milk has 
come to a boil, turn into the dry ingredients and mix 
well. Bake in an angel cake tin or a pan with a chimney 
in the centre. 

48 



Currant Cake 

l z A cups sugar. J4 level teaspoonful mace. 

% cup butter. V/ 2 cups pastry flour. 

3 eggs. 1J4 cups Reliable Prepared 

% cup milk. • Flour. 

1 teaspoonful vanilla. 1 cup cleaned currants. 

Slightly flouring the currants before adding to the 
cake, and baking in as hot an oven as may be so as not 
to color the cake too brown, will tend to keep the currants 
from sinking to the bottom. 

Hard White Icing 

Whites of two eggs, beat in icing sugar by degrees, 
beating well, until it is of just the right consistency. 
Add a pinch of cream of tartar or a little lemon juice. 
When of the proper thickness it should spread evenly 
and smoothly, and yet when marking the slices with the 
back of a knife it should not run or fill up the cuts to any 
extent. By keeping the icing a little thick you can dilute 
it with water, drop by drop, until you have it just right. 



Tutti Frutti Icing 

Add a little glucose to the soft vanilla icing, and stir 
in some little bits of French cherries, green-gages, apri- 
cots, and pineapple. This makes a very dainty icing for 
small cakes. 

Orange Icing 

l orange, juice of 1 tablespoonful hot water, 

l tablespoonful glucose. 

Mix to proper consistency with icing sugar. Color 
with a few drops of yellow color, which you may obtain 
of the baker's supply store or of almost any bakery. 

49 



Soft Vanilla Icing 

Mix icing sugar with rich milk to the right consistency ; 
beat one minute and flavor. 

Glucose in. Icings 

A little glucose added to icing will give it a glossy ap- 
pearance. 

Chocolate Icing 

1 teaspoonful or more Bensdorp's cocoa. 

2 tablespoonfuls hot water. 

Cook one-half minute; cool; then add one tablespoon- 
ful milk. Stir in icing sugar to the right consistency. 

Pineapple Icing 

1^4 cups confectioner's sugar. l tablespoonful shredded 
V* teaspoonful vanilla. pineapple. 

Boiling water to make creamy. Spread on cake at once. 

Boiled Icing 

1 cup sugar. *A cup water. 

Boil sugar and water together until, when a spoon is 
dipped in it and touched on the side of the saucepan, it 
will draw out in a thread. 

Then pour in a fine stream into two small or one large 
white of egg beaten stiff. Beat together until foamy, 
flavor with lemon. 

Boiled Chocolate Icing 

1 cup sugar. Vi square chocolate. 

54 cup water. 1 white of egg, beaten stiff. 

Put sugar, water, and chocolate on the fire. When the 
chocolate is melted, boil until, with fingers wet in cold 
water, it can be formed into a soft ball, then pour in a 
fine stream on the stiffly beaten white of one egg. Flavor 
with vanilla. 

50 



SOME PUDDINGS 

The eighteenth century riddle that puzzled the English 
monarch, George III, was how the apple came in the 
dumpling. The twentieth century surprise is the deli- 
ciousness and flakiness of the home-made apple dump- 
lings when made of the Reliable Prepared Flour. 
Puddings made of this flour are not unhygienic or indi- 
gestible, and may be given to delicate people and children 
with impunity. In comparison with pie, the Favorite 
of Yankeedom, these puddings are* vastly more nutritious 
and wholesome, and are more desirable for a dinner 
course or dessert. 

If you are fond of puddings, try some of the rules 
in this book, remembering that when using the Reliable 
Prepared Flours you can vary the quantity of sugar, 
butter and eggs as you wish. Simply have the wetting 
right. 

Steamed Apple Dumplings 

Peel and core some sour apples; make a dough as for 
Perfection dumplings; roll out three-eighths of an inch 
in thickness ; cut into squares according to the size of the 
apples ; cover ; place on the steamer, with the part where 
the dough meets downward. Steam until soft. 

Baked Apple Dumplings 

Two cups Reliable Prepared Flour; one- fourth 
cup butter; one- fourth cup lard, rubbed into the flour. 
Mix with cold milk stiff enough to roll out one-fourth 
inch thick; cover peeled and cored sour apples after the 
manner of steamed apple dumplings. Bake and serve 
with wine or hard sauce. 

5i 



Cottage Pudding 

l cup sugar. l teaspoonful vanilla. 

1 rounding tablespoonful but- 2% cups Reliable Prepared 

ter. Flour. 

2 eggs. y 2 cup pastry flour, 
l cup milk. 

Cream the butter and sugar; beat in the eggs, add 
flavor; stir in a small portion of the flour alternately 
with the milk until all are used. 

Cottage Pudding — Baked 

l cup sugar. % cup butter, melted. 

1 cup water. 2 cups Reliable Prepared 

1 egg beaten, and added to Flour. 

the water. 

Cottage Pudding — Steamed 

1 cup sugar. 1^4 cups Reliable Prepared 

% cup butter, melted. Flour. 

1 cup milk. Vi cup pastry flour. 

1 egg, beat and add to milk. 

Steam 30 to 50 minutes— serve with sauce. 

Suet Pudding 

15^ cups chopped suet. 2 eggs, beaten. 

2 teaspoonfuls salt. l cup milk. 

1 cup seeded Muscatel raisins. l teaspoonful soda, in the 

/4 cup Sultana raisins. milk. 

Z A cup currants. 1 cup Reliable Prepared 

1 teaspoonful cinnamon. Flour. 

Vt. teaspoonful cloves. Plain flour to make a stiff 

Vi teaspoonful nutmeg. batter. 

1 cup of Porto Rico molasses. 

Put together in order named, and steam three to four 
hours. 

52 



Baked Rhubarb Pudding 

Make the crust by the rule for Baked Strawberry 
Pudding in this book. Butter a shallow pan and line it 
with the crust; fill with the following: 
5 cups cut rhubarb. 1 level teaspoonful corn- 

1 beaten egg. starch. 

1 teaspoonful melted butter. % cup sugar. 

Mix all together; cover with the remainder of the 
dough and bake. 

Jersey Blueberry Pudding 

%. cup Porto Rico molasses. 1% cups Reliable Prepared 

Vs cup milk. Flour. 

54 level teaspoonful each, cin- % cup pastry flour. 

namon, clove and nut- 2 cups blueberries. 

meg. 

Mix molasses, milk and spice together, stirring, the 
flours ; lastly add the blueberries. Steam i.J4 hours — 
serve with yellow sauce. 

Blueberry Pudding 

Mix the Reliable Prepared Flour with cold milk to 
a stiff batter; stir in blueberries to suit. Steam three- 
fourths to one hour. 

Baked Blueberry Pudding 

l cup sugar. 1% cups Reliable Prepared 

1 rounding tablespoonful but- Flour. 

ter. Z A cup pastry flour. 

2 eggs. 2 cups blueberries, 
l cup milk. 

Cream butter, sugar and eggs together ; add milk and 
flour. Lastly stir in the berries and bake. 

.53 



Baked Peach Pudding 

Make the crust by the rule for Baked Strawberry 
Pudding in this book. Butter a shallow pan and line 
it with the crust ; fill with sliced peaches ; sweeten ; cover 
with the remainder of the dough, and bake. 

Ginger Pudding 

Vz cup sugar. 2% cups Reliable Prepared 

1 cup milk. Flour. 

Ys cup butter. 2 level teaspoonfuls ginger. 
1 egg. 

Cream butter, sugar and ginger; add beaten egg, milk, 

and flour in the order named. Steam in buttered molds 
or cups. 

Snowballs 

1 cup sugar. V?. cup milk. 

4 whites of eggs. 2% cups Reliable Prepared 

Vi cup butter. Flour. 

Cream butter, and sugar; add the milk and flour; then 
add the whites of eggs beaten stiff. Steam thirty minutes 
in buttered cups. Serve with strawberry sauce or mar- 
malade of any kind. 

Mary Ann's Puff Balls 

Take two cups of Reliable Prepared Flour, and 
mix with enough sweet milk to make a soft dough. 

Place some well-buttered cups in a steamer, and put 
in each a spoonful of the dough, then one spoonful of 
grape jelly, then another spoonful of the dough; steam 
twenty minutes, and serve with the following sauce: 

2 eggs. 1 cup sugar. 

V2 cup butter. 1 cup boiling milk. 

Beat together thoroughly the eggs, butter, and sugar, 
and turn on the cup of boiling milk and cook until slightly 
thickened. 

54 



Chocolate Pudding 

l cup sugar. 1 tablespoonful chocolate, 

1 egg. melted. 

1 tablespoonful soft butter. x / 2 teaspoonful vanilla. 
Vi level teaspoonful salt. 

Cream together the above ingredients and add : % 

l cup milk. l% cups Reliable Prepared 

1% cups bread flour. Flour. 

Steam two hours, serve with yellow sauce. 

Cherry Pudding 

l cup milk. 2J4 cups Reliable Prepared 

1 beaten egg. Flour. 

2 tablespoon fuls sugar. 1 cup stoned and floured 

1 tablespoonful butter. cherries. 

Steam and serve with wine sauce. 

Cranberry Pudding 

Make same as the Cherry Pudding above, with the 
exception of using a cup of cut cranberries instead of 
the cherries. 

Baked Strawberry Pudding 

2 cups Reliable Prepared % cup butter. %. cup lard. 

Flour. Cold milk to mix. 

Rub the shortening into the flour, mix with cold milk 
stiff enough to handle. Roll out about three-eighths 
inch in thickness. Place on a baking-sheet or a pan with 
a low edge. Butter with a brush or cloth with soft 
butter (do not use too much butter or the layers will 
stick). Dust with flour, and place a second layer on the 
first. Do not stretch the dough, or it will draw up in 
baking; rather full it on loosely. When baked, separate 
the layers and fill with sweetened strawberries. Serve 
with wine sauce or cream. 

55 



Wine Sauce 

l cup of water. 1 teaspoon ful lemon juice. 

% cup of sugar. 1 pinch of nutmeg. 

*4 cup of butter. 

Thicken with cornstarch; wet with water; cook two 
minutes; strain, and add a wine glass of sherry. The 
w r ine may be omitted and the same flavored with vanilla 
or lemon. 

Lemon Sauce 

1 cup sugar. % teaspoonful salt. 
V3 cup butter. 2 cups water. 

When boiling thicken with : 

2 tablespoonfuls corn starch (dissolved in a little water). 

Just before serving, add : 
1 egg, beaten. Vi lemon, juice of. 

Sterling Sauce 

V* cup butter. l cup brown sugar. 

1 teaspoonful vanilla. 3 tablespoonfuls cream. 

Cream butter and sugar, add vanilla, then cream in 
the cream gradually to prevent separation. . 

Yellow Sauce 

2 eggs. 2 tablespoonfuls Spanish 
l cup sugar. Sherry. 

Beat eggs and sugar until light and creamy, add the 
wine ana serve. 

Hard Sauce 

V3 cup of butter. V2 teaspoonful vanilla, 

l cup powdered sugar. 1 tablespoonful of cream. 

% teaspoonful lemon. 

Cream the butter; add sugar gradually, then cream 
and flavoring. Keep cold. You may cream in brandy 
or wine instead of the extracts, if wished. 

56 



HOW TO MEASURE 

A measuring cup, correct methods, and careful meas- 
urements are necessary to insure uniform and best 
results in cookery. For instance, when measuring flour 
do not plunge the cup into the bag or pan, thus crowding 
the flour into the cup,, and then lifting it up heaped on 
the top. To measure properly flour, meal, powdered sugar 
and other substances that from standing settle together, 
should be sifted to lighten them. To measure a cupful 
put in the ingredients by spoonfuls, round slightly and 
level with a knife blade. To measure butter or lard, 
pack solidly into the cup and level. In cake-making the 
sugar should be measured first and placed in the mixing 
bowl; then sift and measure the flours and place in a 
separate dish, to be ready when wanted. The butter 
should be measured and placed with the sugar in the 
mixing bowl. The measuring cup can now be used for 
the milk, which can remain in it until it is wanted. In 
the following table absolutely correct figures are not 
practicable ; the average variation is well within the limit 
of three per cent. 




Reliable Measuring Cup 

Based on the United States Standard gallon of 231 
cubic inches, this cup holds exactly one-half pint, one- 
fourth quart, eight fluid ounces of liquid, or one-half 
pound of butter. Sent by mail on receipt of six cents 
in stamps. Reliable Flour Company, 103 Broad 
Street, Boston. 

57 





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Capacities of the Reliable Measuring Cup 

1 Cup . . . % United States Standard Quart 

1 " - y 2 Pint 

1 " .8 Fluid Ounces 

2 " 1 Pint 

2 " 16 Fluid Ounces 

4 " .... 1 United States Standard Quart 

4 " 32 Fluid Ounces 

V2 " ,1 Gill 

y 2 " . . . . < . . 4 Fluid Ounces 

*A 4 Tablespoonfuls 

Y* " 2 Fluid Ounces 

Reliable Prepared Flour (sifted) . 4 Ozs. 
Pastry Flour (sifted) weighs sy 2 Ozs. 
" Entire Wheat Flour (sifted) . . 4 Ozs. 
Granulated Sugar . . weighs 6^ Ozs. 
Powdered Sugar . . . weighs 5 Ozs. 
Butter (solidly packed) . weighs 8 Ozs. 
Milk or Water . . . weighs S z / 2 Ozs. 



Reliable Prepared Flour makes 
Perfection Tea Biscuit 

58 



LEVEL 



HALF 



QUARTER 




The Use of Spoons in Measuring 



Capacities of the Reliable Measuring Cup 



2 

3% 

3% 

4 

4/ 2 

4^ 

4 

m 

3% 

5 

8% 

2^4 

2J4 

2% 

3 

3 



Cups Butter (solidly packed) . . . 

" Granulated Sugar 

" Powdered Sugar 

" Brown Sugar 

Reliable Prepared Flour (sifted) 
" Pastry Flour (sifted) . . . 

" Graham Flour 

" Entire Wheat Flour (sifted) . 

" Rolled Oats 

" Granulated CQrn Meal . ' . . . 

" Rye Meal 

" Coffee 

"Tea 

" Rice 

" Sago 

" Pearl Tapioca 

" Cleaned Currants 

" Sultana Raisins 



lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 
lb. 



Reliable Prepared Flour makes 
Perfect Shortcake 



59 




RESTAURANT 

25-BRATHESI § 17-HANOVERSI 









$4r 



LUNCHEON ROOMS 

PURNISHEDWITHCOUNTERSAND STOOLS 

33 HANOVER ST. 

564* WASHINGTON ST. 

81 DEVONSHIRE ST. 

AND 

1 2 1 SUMMER ST. 

BOSTON 

COMBINED SEATING- CAPACITY- oP 

RESTAURANT andLUNCHEONROOJ^S^OO 

ESTABLISHED IN 1847 



INDEX 



Aaron's Bundles 16 

Acton Pound Cake 39 

Advantages of the Reliable Pre- 
pared Flour 23 

Almond Cake 39 

Annie's Fruit Cake 28 

Annie's Nut Cake 35 

Annie's Plain Cake 47 

Apple Muffins 9 

Apricot Shortcake 22 

Atlantic Cream Pie 44 

Baked Apple Dumplings 51 

Baked Blueberry Pudding ... 53 

Baked Peach Pudding 54 

Baked Rhubarb Pudding 53 

Baked Strawberry Pudding ... 55 

Banana Shortcake 22 

Berwick Cream Pie 44 

Blueberry Cake 18 

Blueberry Griddle Cakes 12 

Blueberry Muffins 10 

Blueberry Muffins No. 2 10 

Blueberry Pudding 53 

Boiled Chocolate Icing 50 

Boiled Icing 50 

Boston Fruit Cake 29 

Bread Griddle Cakes 12 

Breakfast Breads . 7 

Cabinet Cake 41 

Capacities of the Reliable 

Measuring Cup 58, 59 

Cherry Pudding 55 

Chocolate Cake 30 

Chocolate Cake No. 2 47 

Chocolate Cream Filling 45 

Chocolate Icing 50 

Chocolate Pudding 55 

Chocolate Wafers 43 

Cocoa Macaroons 43 

Columbia No Egg Cake 48 

Corn Fritters or Oysters .... 16 

Cottage Pudding 52 

Cottage Pudding — Baked 52 

Cottage Pudding — Steamed ... 52 

Cranberry Pudding 55 

Cream or Washington Pie .... 45 



Cream Pie Filling 45 

Crullers 14 

Currant Cake 49 

Currant Cup Cakes 29 

Cutting Strawberries 20 

Delicate Cake 36 

Doughnuts 14 

Doughnuts No. 2 14 

Doughnuts No. 3 18 

Dreamy Sponge Cake 38 

Economical Raisin Cake 47 

Eleanor's Cake 47 

English Egg Biscuits 18 

Famous Five Minute Cake ... 41 

Filling for Orange Cake 46 

Flaky Food 20 

Fluffy Cake 41 

French Toast 16 

Fried Pies 15 

Fruit Cake — without Eggs ... 48 

Fruit Jumbles 42 

Fruit Pot Pie 13 

Fudge Cake 40 

German Apple Cake 15 

Ginger Pudding 54 

Glucose in Icings 50 

Gold Cake 36 

Golden Gingerbread 42 

Graham Muffins 9 

Graham Muffins, Without Eggs 10 

Hard Sauce 56 

Hard White Icing 49 

Health Griddle Cakes 12 

Hearts and Rounds 34 

Homely Dainties 13 

Honey Muffins 10 

Hot Breakfast Breads 7 

How to Measure 57 

How to Whip Cream 23 

Ice Cream Cake 35 

Indian Griddle Cakes 12 

Individual Shortcake 21 



6l 



INDEX — Continued 



Inexpensive, Crisp, Dry Pie 
Crust 17 

Jelly Cake 42 

Jersey Blueberry Pudding ... 53 

Lady Baltimore Cake 33 

Lady Baltimore Cake No. 2 .'. 33 

Lady or Bride's Cake 30 

Lemon Cake 27 

Lemon Sauce 56 

Lightning Cake 40 

Lily Cake 34 

Marble Cake 32 

Marble Cake No. 2 47 

Marguerites 34 

Mary Ann's Puff Balls 54 

Modern Methods in Cooking 5 
More than Baking Powder ... 24 

Number Cake 39 

Nut Cake 31 

Orange Cake 46 

Orange Icing 49 

Our Rules 12 

Oyster Shortcake 15 

Peach Shortcake 22 

Pearl Cake 41 

Perfection Dumplings 14 

Pie Crust 17 

Pineapple Icing 50 

Plain Cake No. 2 48 

Pop-Overs 11 

Rag Muffins 16 

Real Shortcake 19 

Reliable Apple Sauce Cake ... 46 
Reliable Cake Points .... 26, 27 

Reliable Corn Cakes 11 

Reliable Corn Rolls 11 

Reliable Five O'Clock Tea 

Biscuits 8 

Reliable Griddle Cakes 12 

Reliable Measuring Cup 57 

" Reliable " Method of Cake 

Making 25 



Reliable Nut Cake 48 

Reliable Plain Cake 36 

Reliable Shortcake 21 

Ribbon Cake 32 

Rice Muffins 9 

Rich Cream or Washington Pie 37 

Rich, Dark Fruit Cake 28 

Rolling Pastry 17 

Roxbury Cakes 29 

Sally Lunns 11 

Serving 20 

Seventeen Seventy-six 16 

Shortcake in Sheets to Cut Up 21 

Shortcake Points 20 

Silver Cake 35 

Simplicity. Cake 40 

Soft Dough 20 

Soft Vanilla Icing 50 

Some Puddings 51 

Snowballs 54 

Snowball Cake 30 

Sponge Cake 37 

Sponge Cream Pie 38 

Steamed Apple Dumplings ... 51 

Sterling Sauce 56 

Suet Pudding 52 

Sweet Shortcake 23 

Tea .Biscuits 8 

Tea Cakes 13 

The Use of Spoons in Measur- 
ing 59 

Tutti Frutti Icing 49 

Twin Mountain Muffins 9 

Unsalted Butter 20 

Value of the Reliable Rules . 6 

Vanilla Wafers 43 

Various Fruits 20 

Walnut Cookies 44 

Washington Pie 45 

Wheat Muffins 10 

When Eggs are Up in Price 46 

White Nut Cake 31 

Wine Sauce 56 

Yellow Raisin Cake 31 

Yellow Sauce 56 



62 



The "RELIABLE" 
PREPARATIONS 



"RELIABLE" 

SELF-RAISING 

Prepared Flour 

For Tea Biscuit, Muffins, Shortcake, Puddings, 
Griddle-Cakes, Cakes of all kinds, and general cookery. 

u RELIABLE " 

SELF-RAISING 

Prepared Corn-Cake 

For the making of the celebrated " Reliable " 
Corn Rolls, Corn Bread, Muffins and Griddle-Cakes. 

"RELIABLE" 

SELF-RAISING 

Prepared Graham 

For the making of Peptic ©r Dietetic Bread, Muf- 
fins, Gems and Griddle-Cakes. 



CAUTION ! 

Since introducing these celebrated preparations, which 
are now widely used all over the country, we have had a 
number of imitators, and, like all imitations, their products 
lack the essential qualities that have. made the genuine so 
successful. For this reason and for the protection of those 
who want our preparations, we ask them to look at every 
package they receive, and see if it bears the words 

"RELIABLE" PREPARED FLOUR 



FEB 13 1911 



One copy del. to Cat. Div. 



J 13 1911 



LIBRARY OF CONGRESS 




013 974 682 A 




B^lE 



fXOUR 



*§aS8sP 






if*** 

'I 



RELIABLE 

PREPARED FLOURS 
AMERICA'S BEST 



